"Food Stall"

#13233562

24 January 2026

Young Iranian women eat fast food while sitting outside a small fast-food restaurant in downtown Tehran, Iran, on January 23, 2026, two weeks after recent anti-government protests in Iran.

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#13231603

23 January 2026

Paan is prepared for a customer at a paan shop in Markham, Ontario, Canada, on August 3, 2025.

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#13231193

23 January 2026

People sit at an outdoor terrace cafe of the Minto shopping center in Monchengladbach, North Rhine-Westphalia, Germany, on July 28, 2023.

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#13230486

23 January 2026

A volunteer of the charity World Central Kitchen distributes free hot meals at a mobile heating point in the Desnianskyi district of Kyiv, Ukraine, on January 22, 2026. The heating point is deployed amid power and heating outages after Russian attacks on energy infrastructure

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#13230487

23 January 2026

A volunteer of the charity World Central Kitchen distributes free hot meals at a mobile heating point in the Desnianskyi district of Kyiv, Ukraine, on January 22, 2026. The heating point is deployed amid power and heating outages after Russian attacks on energy infrastructure

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#13230489

23 January 2026

A volunteer of the charity World Central Kitchen distributes free hot meals at a mobile heating point in the Desnianskyi district of Kyiv, Ukraine, on January 22, 2026. The heating point is deployed amid power and heating outages after Russian attacks on energy infrastructure

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#13229407

23 January 2026

Eduardo Villar (far left) is a street food influencer in the Historic Center of Mexico City, Mexico, on January 22, 2026.

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#13229568

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, a typical downtown restaurant serves the famous Sichuan hot pot, a spicy Chinese fondue where meats, vegetables, and noodles are cooked in a boiling broth, emblematic of the local gastronomy.

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#13229549

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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#13229571

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares Sichuan culinary specialties in his Yin Ba 1986 restaurant. He draws inspiration from ancient recipes he collects during his travels across the province. He is passionate about local traditions and reinvents forgotten dishes while respecting the gestures and flavors passed down by families and rural markets. This cuisine is rooted in Sichuan's history yet open to creativity.

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#13229574

23 January 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229578

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229580

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229588

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229591

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong, in his Yin Ba 1986 restaurant, discusses with his team the core values of traditional Sichuan cuisine: balancing spiciness and aroma, respecting local ingredients, and passing down ancestral culinary know-how.

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#13229592

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong poses proudly with his team during meal preparation in his Yin Ba 1986 restaurant. The Michelin Guide recognizes this restaurant as a benchmark of contemporary Sichuan cuisine, combining traditional know-how with creativity.

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